Chicken Tikka Masala

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 1/2 teaspoons kosher salt (divided)
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  Unsalted Butter(15g)
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  Yellow Onion
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Garam Masala, Ground(15g)
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  Chili powder(5g)
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  Cumin, Ground(5g)
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  Turmeric, Ground(5g)
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  Cayenne Pepper, Ground(1g)
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  Tomato Sauce
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  Coconut Milk, Light, Canned
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  Peas, Sweet, Frozen(180g)
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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Rice, Brown, Long-Grain
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  Cilantro, Fresh

Instructions

1. 1Cut the chicken breast into bite-sized pieces and season with salt; set aside.
2. 2Cook the brown rice according to package directions in a separate pot; drain and set aside.
3. 3Melt the butter in a large pot over medium heat. Add the onion and cook 4–5 minutes, stirring occasionally, until beginning to soften.
4. 4Stir in the garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook 3–4 minutes over medium heat, stirring often, until the onion is completely soft and the spices are very fragrant.
5. 5Add the chicken pieces and stir to coat with the spice mixture. Cook 4–5 minutes over medium heat, stirring often, until the outside of the chicken begins to brown.
6. 6Add the tomato sauce and coconut milk, stir to combine, and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer gently 18–22 minutes, stirring occasionally, until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F.
7. 7Stir in the frozen peas and cook 2–3 minutes until heated through. Remove from heat, let cool 3–4 minutes, then stir in the Greek yogurt until combined (do not add while pot is hot or yogurt may curdle).
8. 8Divide the chicken tikka masala and cooked brown rice evenly into 6 airtight containers while hot. Top each portion with fresh cilantro. Refrigerate up to 4 days.